During Easter time in Ireland, I love to whip up this easy dish for my family. My mom always has three other types of meat in the oven, usually a duck, a goose, and a turkey. Sometimes beef, too. So trying to find the space to make this meat ends up in an annual argument. Every. Single. Time. Just a snippet of Easter with the O’Keeffes.

This is an interesting twist on our beautiful soda bread. Look for dried cranberries in the larger supermarkets or any health food shop should stock them. This is my favourite bread that we serve as part of our bread selection in the evening.

Jack McGarry, the bar manager of [the Dead Rabbit Grocery and Grog](http://www.deadrabbitnyc.com/) in Lower Manhattan, shared this recipe with Epicurious. The orgeat syrup gives this potent cocktail an unexpectedly creamy consistency, while the Scotch lends a hint of smokiness.
For more on McGarry and his cocktail, see [The Fighting Irish.](/articlesguides/drinking/cocktails/bring-home-your-bartender-jack-mcgarry-dead-rabbit-new-york)

The beef has to be started 17 days before you want to eat it. Once it's cooked, you can store it refrigerated in its cooking liquid for up to 3 days and reheat it by simmering it in water until it's warm all the way through, about 20 minutes.

Instead of using the traditional slices of bread, I like to use croissants for this pudding as they create a light dish. Serve with jugs of Butterscotch Sauce and Crème Anglaise so that everyone can help themselves.

_Connie McEvoy, Louth: Retired farmer and craft expert_
As the eldest of ten, from the age of 12 I would make several cakes of this wheaten bread every Saturday based on my grandmother's recipe. We always mixed it by hand and I still measure it by hand, using four large fistfuls of wholemeal flour and two smaller fistfuls of plain flour.

_Mary Fitzgerald, Wexford: Gardener and internet enthusiast_
Three generations of my family have eaten this dish: we used to make it to use up my father's seasonal harvest of spinach. I now grow spinach in my own garden, along with everything from sorrel and runner-beans to beetroot and rhubarb, and make this pie regularly.

_Maureen Butler, Meath: Bridge-playing mother of four_
As a child growing up in Dublin, we always had this served to us at the end of the week when all that was left were rashers, sausages and potatoes. Everything was put into the one pot and cooked. It was delicious, particularly on a cold winter's day.